Hotel Adolphus Crispy Raspberry and Banana Fritters with Chocolate Sauce and Grand Marnier Cream

Source: William A. Koval, Executive Chef - Hotel Adolphus, Dallas, Texas

Fritters:
3 eggs, beaten
1 cup milk
1/2 pound flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
3 tablespoons confectioners' sugar
1 pint raspberries
3 bananas, diced

Chocolate Sauce:
8 ounces chocolate
1 cup cream

Grand Marnier Cream:
1 cup heavy cream
1/2 ounce Grand Marnier
1 tablespoon granulated sugar

Fritters: Combine the eggs and milk.

In a separate bowl, mix the flour, baking powder, salt and sugar. Add to the milk and eggs and mix until smooth. Let stand for 2 to 3 hours.

Place raspberries and bananas in a mixing bowl. Add just enough batter mixture to evenly cover the fruit. Scoop into a 350 degree F fryer and cook until golden brown. Drain on paper towels and dust with confectioners' sugar.

Chocolate Sauce: Mix the chocolate and cream together. Melt over a double boiler.

Grand Marnier Cream: Lightly whip the cream and sugar. Add the Grand Marnier at the last minute and pour over the fritters.